Cooking hilsa is simple and easy. Cook it with mustard, yogurt or simply deep fry it
Begun diye Ilish
1. Hilsa: 450 gm
2. Brinjal diced: 1 cup
3. Potatoes peeled and diced: 1 cup
4. Green chilies: 3-4
5. Turmeric Powder: 1/2 tablespoon
6. Red chilli powder: 1/2 tablespoon
7. Mustard Oil: 4 tablespoon
8. Black Nigella Seeds: 1 tablespoon
9. Salt to taste
Sprinkle turmeric powder, chilli powder and salt over the diced Hilsa and fry these fish pieces lightly.
Stir fry black nigella seeds, turmeric powder, red chili powder, potatoes and brinjal diced with some salt. Then add 2 cups of water and cook for 10 minutes.
Add in the fried hilsa, some slit green chilies and a dash of mustard oil. Cover and cook on low heat for 7-8 minutes.
1. Hilsa: 1kg (cut into pieces)
2. Mustard oil: 1 cup
3. Onion: 1 sliced
4. Coriander powder: 1 tablespoon
5. Red chilli powder: 1/2 tablespoon
6. Mustard paste: 1 tablespoon
7. Green chillies: 5-6
8. Yogurt: 1 cup
Wash the fish and cover it with salt.
Stir fry onions in mustard oil and add salt, red chilli, and coriander powder. Stir until the oil starts to float.
Add the fish and mustard paste. Cook for a while.
Add chillies and yogurt and cook for 8-10 minutes.
Hilsa: 450 gm
Turmeric powder: 1 tsp
Black mustard: 3 tbsp
Yellow mustard: 3 tbsp
Poppy seeds: 2 tsp
Mustard oil: 6 tbsp
Green chillies: 6
Make a paste of black and yellow mustard seeds, poppy seeds and chillies.
Slice the hilsa into 12 pieces. Spread the paste across the fish. Marinate for 15 minutes.
Cut the banana leaves into rectangular pieces. Soften leaves over a low flame.
Wrap each fish piece in a banana leaf and wrap a string around it.
Cook the enveloped pieces in a pre-heated oven for 20 to 25 minutes till the green leaves start to have brown patches.
1. Hilsa: I kg (cut into pieces)
2. Turmeric powder: 1 teaspoon
3. Mustard seeds: 1 teaspoon
4. Green chillies: 3-4
5. Grated ginger: 1 teaspoon
6. Mustard oil: 4 teaspoon
Wash the fish and sprinkle turmeric powder and salt. Paste the mustard seed, chillies and ginger and mix it with the fish.
In a pressure cooker, add three cups of water and place a ring in it.
On a separate pan, place the fish and put the entire pan on the ring. Add mustard oil.
Cover the pressure cooker and let the fish steam for 8 to 10 minutes.